Carrot Cake Recipe
This Carrot Cake Recipe is one that people will ask you to bring over and over again.
Ingredients
Carrot Cake
- 4 Cups Organic Flour
- 4 Cups Sugar
- 4 Tsp Baking Powder
- 2 Tsp Baking Soda
- 4 Tsp Cinnamon
- 2 Tsp Sea Salt
- 2½ Cups Avocado Oil
- 8 Whole Eggs
- 4 Tsp Vanilla Extract
- 4 Cups Grated Carrot
- 2 Cups Crushed Pineapple
- 2 Cups Chopped Pecans
Carrot Cake Frosting
- 8 Oz Cream Cheese
- 3 Tbsp Heavy Whipping Cream
- 1½ Tsp Vanilla Extract
- ½ Tsp Sea Salt
- 1 Lb Powdered Sugar
Instructions
- Preheat oven to 325℉
- Mix flour, sugar, baking powder, cinnamon, baking soda and salt together in a bowl.
- Then add oil and beat 2 minutes.
- Add eggs and vanilla, beat 2 minutes.
- Stir in 2 carrots, pineapple and chopped pecans by hand.
- Pour into loaf pan and bake at 325℉ for 40-45 minutes.
Carrot Cake Frosting
- Soften 8 oz of cream cheese with 3 tbsp of heavy whipping cream and 1½ tsp of vanilla. Beat until fluffy.
- Add salt and powdered sugar slowly and beat until combined and smooth.
- Once the carrot cake is cool, you can frost it.
Notes
*This recipe will make a bundt cake plus another loaf pan. If you make this in a loaf pan it will make 3.
You can make this recipe and put it in the fridge overnight if you do not have time to bake it. Just take it out of the fridge for 10-15 minutes before you are baking it to come to room temperature.
Nutrition
Serving: 1gCalories: 894kcalCarbohydrates: 109gProtein: 6gFat: 51gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 31gCholesterol: 19mgSodium: 654mgPotassium: 152mgFiber: 3gSugar: 83gVitamin A: 259IUVitamin C: 3mgCalcium: 100mgIron: 1mg
Tried this recipe?Let us know how it was!